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made from a 10-pound ham.
Short cure and long cure - what is the difference? Short cure means that it is aged six months or less. These generally need to be soaked in cold water from 6-8 hours. Long cure means that it is aged at least six months or longer. These hams have a much stronger flavor and for most
people’s taste will require soaking 10-12 hours before cooking. The length of the soaking time will determine the mildness of the meat.
In Virginia, Smithfield ham is seen in stores and discussed frequently. While the taste is similar,
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